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Summer Shrimp Risotto

The sun is shining which gives me summer feelings! So what better than to make a fresh shrimp risotto. I know, not really fast as it takes 30 to 40 minutes. But in the meantime I prepped my salad for today's lunch and my overnight oats for tomorrow.

Scroll down for the Dutch recipe

English recipe:

Duration: 30 - 40 minutes

The ingredients for 1 serving:

75 g brown risotto rice

100 g wok shrimps

1 white onion

1 garlic clove

1/2 chicken stock cube

8 cherry tomatoes

1/2 head baby Romaine lettuce

1 tbs freshly chopped chives

Olive oil

Salt & Pepper

What you do:

Boil 1 liter of water in the kettle. Cut the onion into small pieces and put with a splash of olive oil and a
crushed garlic clove in a sauté pan and fry for about 3 minutes .

Then add the rice and cook along for 1 minute. Crumble the stock cube and add a glass of boiling water and stir well. Wait until it's almost absorbed by the rice and then you need to add a splash of boiling water every few minutes a splash of boiling water. Meanwhile keep stirring! You need about 1 liter of water and it takes about 20 to 30 minutes (depending on the brand of rice).

Add the shrimp to the risotto when it is almost done, together with a splash of boiling water. Stir well add the cherry tomatoes and cook for about 5
minutes on low to medium heat until the shrimp are cooked through.

Shred the lettuce and stir through the risotto. Serve with the chopped chives on top.